Thursday, September 29, 2016

GF Food Fest + Detox

in October with GIG of Portland

October 1 - 2, 2016

Gluten-Free Food Allergy Fest is coming to the Portland Expo Center this weekend, October 1st and 2nd, 10am to 4pm both days. See more info below on speakers and food demos. Purchase your tickets here. (Use code ‘20OFF‘ to save 20%. But hurry, this code is not valid for long!)

October 8, 2016

October 8th - Daily Detoxification Support for Healthy Digestion and Radiant
Skin

Nutritionists Cordelia Apple and Sara Foster will discuss
exposure to toxins and the importance of supporting the body’s detoxification
pathways with whole foods and daily cleansing practices. Recommendations to
help promote digestion, elimination and create healthier skin will be provided.

Free Parking: enter Prov Portland complex off of NE Glisan and 48th;
veer right and head into parking structure and up one level. Park closest to
the hospital (west side), walk over sky bridge over the grass lawn & follow
the signs downstairs to the class room. Don’t use the walkway over the street
to the Professional Plaza – we’re in the hospital building.

Gluten Intolerance Group of Portland
is a 501(c)3 non-profit dedicated to supporting the gluten-free community in
the Portland area.

We meet every 2nd Saturday
of the month at Providence Portland hospital.

Cordelia
Apple, BA, NTP is a holistic nutritional therapist who specializes in
digestive health and detoxification and works to create individual
nutrition protocols tailored to meet each client's needs. Cordelia is
passionate about helping people to discover their most vibrant, healthy,
balanced self through nutrition and lifestyle. She practices at Everyday
Wellness Center and Pharmaca Integrative Pharmacy.

Sara Sandhya
Foster, BA, NTP, RYT is a holistic healing practitioner certified in nutritional
therapy, yoga and Reiki energy work. Sara Sandhya works with clients both
individually, and in groups, combining modalities to develop the most effective
treatment plan for each unique individual. She s currently pursuing a Master's
of Science and Nutrition at NUNM. For more information, please visit her
website at www.fosternutrition.com

Monday, October 5, 2015

General Mills recalling 1.8M Cheerios boxes due to wheat contamination

Cheerios recalled due to wheat contamination.

The recall affects Cheerios and Honey Nut Cheerios that were made in July. The Minneapolis company said Monday wheat flour was inadvertently used in a gluten-free oat flour system. The use of wheat flour means the cereals are not gluten-free, and people with conditions like wheat allergies or celiac disease who consume them might suffer an allergic reaction or discomfort.

The cereal boxes have the plant code "LD." The Cheerios have "better if used by" dates from July 14 to July 17, 2016 and the Honey Nut Cheerios have "better if used by" dates of July 12 to 25, 2016.

The recall comes shortly after General Mills launched gluten-free Cheerios. Earlier this year the company said it found a way to remove small amounts of wheat, rye and barley that are unintentionally added to oat supplies when the oats are being grown or transported. It started shipping gluten-free Cheerios in five flavors in July.

JPMorgan Chase analyst Ken Goldman said the recall affects about 1 percent of the Cheerios the company makes in a year, and it might make customers leery of trusting that the new Cheerios are really gluten-free.

"Our biggest concern is over reputational risk, because the new gluten-free Cheerios just launched," Goldman said.

General Mills Inc. said it will take the cereals out of warehouses and off store shelves, and says customers who cannot eat wheat should contact the company for a replacement box or a full refund. General Mills says it is not recalling cereals that were made at other plants or made on different dates.

The affected boxes of cereal were produced over several days at a production facility in Lodi, Calif., and were shipped nationwide, according to Kirstie Foster, General Mills director of corporate and brand communications.

"Our Lodi production facility lost rail service for a time and our gluten-free oat flour was being off-loaded from rail cars to trucks for delivery to our facility on the dates in question," said Jim Murphy, president of the General Mills cereal division, in a statement. "In an isolated incident involving purely human error, wheat flour was inadvertently introduced into our gluten-free oat flour system at Lodi."

General Mills is in the process of transitioning five of its cereal varieties to gluten-free oat flour.

Shares of General Mills have risen 13 percent over the last year and closed at $57.22 on Monday. The stock fell 18 cents to $57.04 in after-hours trading.

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MEETING INFORMATION:

The Portland Metro branch of the Gluten Intolerance Group (GIG) is a local support group for everyone interested in their health especially individuals, their families and friends living with celiac disease or any other form of gluten intolerance, sensitivity or curiosity. GIG of Portland hosts general meetings monthly that offer support, information and speakers on nutritional and health-related topics. There is no cost to attend nor do you need to be a member of GIG. Please join us and bring your family and friends to our next meeting.